Nice Dream Recipe

Cocktail

1. 1

   Make raspberry-infused bourbon (advance step, optional)

   If you don't have pre-infused bourbon, make it at least 24 hours ahead. Lightly muddle 1 cup fresh raspberries with 12 oz (1 1/2 cups) bourbon in a jar, seal and rest at room temperature 12–24 hours, taste for desired intensity, then strain through a fine mesh or cheesecloth into a clean bottle. Refrigerate up to a week.

2. 2

   Prepare cocktail

   Chill a coupe or Nick & Nora glass in the freezer or fill with ice water to cool while you mix the drink.

3. 3

   Dry shake (no ice)

   In a cocktail shaker combine 2 oz raspberry-infused bourbon, 1/2 oz Meletti, 3/4 oz fresh lemon juice, 1/2 oz simple syrup, 1/4 oz raspberry syrup (or 1/4 oz strained raspberry purée), and 1 egg white. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify the egg white and incorporate air for a silky foam.

4. 4

   Wet shake (with ice)

   Add a handful of ice to the shaker (about 4–6 large cubes) and shake hard for 12–15 seconds until well chilled and the outside of the shaker becomes very cold. This chills and dilutes the drink to proper balance.

5. 5

   Fine strain and serve

   Discard ice from the chilled glass. Double strain the cocktail through a fine mesh strainer into the chilled coupe to remove ice shards and any raspberry solids so the surface is smooth.

6. 6

   Garnish and finishing touches

   Add 2 dashes of Angostura bitters on top of the foam. Using a toothpick or cocktail pick, gently swirl the bitters into a simple pattern (or make three small dots and drag to create a rosette). Optionally float 1–2 fresh raspberries on the foam as additional garnish.

7. 7

   Serve

   Present immediately while foam is fresh. Enjoy the Nice Dream slowly to appreciate the layered flavors and silky texture.